{Giveaway} Tattler Reusable Canning Lids

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{Giveaway} Tattler Reusable Canning Lids

01/31/2012 by Nichole

I’ve been using Tattler Canning Lids for the past couple years. Each year I buy a few dozen to increase my supply. They are more expensive than metal canning lids but it doesn’t take long for them to pay for themselves. A few other reasons I love my Tattlers: they are made in the USA, they don’t contain BPA, and they last forever! I’ve had great luck with mine ever since I read the directions and got in the habit of tightening the rings right after removing the jars from the canner. :)

Part of my pantry last year.

Tattler had a great special a few weeks ago if you bought a large order of lids so I jumped at the opportunity to get enough lids for the amount of canning I do. Now that I have plenty of lids I’d like to give a couple sets away to give you all a chance to try them out! Each set will have 6 regular lids, 6 wide mouth lids & the rubber rings.

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If you think you’d enjoy these canning lids I highly recommend them and they can be purchased at Tattler’s website: http://www.reusablecanninglids.com/ or here.

To enter please leave one comment on this post with a link to your all time favorite canned good recipe or one you really want to try this coming year. If you don’t have a link feel free to post the recipe in your comment.

*** Note: I purchased these lids and the views expressed in this post are solely my own. This contest will end February 14th at 11:59 pm MST. The winners will be picked via random.org and be announced February 15th. I will e-mail the winners to get their mailing addresses. This contest is open to readers in the USA, good luck!

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After moving a few reply comments to their correct spot the following numbers were generated:

Congrats to Tammy & Lisa!

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Posted in {Giveaway} | Tagged blog giveaway, canning lids without bpa, reusable canning lids, tattler canning lids | 168 Comments

168 Responses

on 01/31/2012 at 3:34 pm | Reply Hillary Starbright Condon

Those sound awesome; I’d love to try them. I am still learning about canning techniques and recipes!
- on 01/31/2012 at 7:10 pm | Reply Judy Ameigh Grover
  
  would love to try the – ty for the chance- moving where we can finally have a decent size garden- want to try canning pickled beets, green beans – we do applesause and jelly, tomatoes, peaches now
  - on 02/13/2012 at 4:42 pm val
    
    here’s a great recipe for pickled beets, my Grandma taught me many many years ago and these are the only beets I like. Even kids love them.
    Cook beets until almost tender, peel skin off, should just slip off most of the time, and cut into bite size pieces.
    Then bring:
    1 cup sugar
    1 cup vinegar (white)
    1 quart of water
    Bring to boil, add beets, bring to boil, can in HOT jars so they seal, and remember to tighten those rings.
    Some people like more vinegar to their beets but this is my favorite. And if you need more juice just add more according to recipe. Some people also use cider vinegar.
on 01/31/2012 at 3:37 pm | Reply Brigette

My husband and I make bread and butter pickles every year… I am looking forward to trying to make these Dill Spears from scratch this year

http://www.epicurious.com/recipes/food/printerfriendly/Fast-Favorite-Garlic-Dill-Pickles-230707
on 01/31/2012 at 3:37 pm | Reply Heather Skerl Spegal

I’ve been very curious about these. I first heard about them last year and thought they were pretty nifty. But its always scary to take that leap of faith with something new, when the old way works.
on 01/31/2012 at 3:39 pm | Reply Judy Friend Wirkkala

I LOVE my canned clam chowder base! I use bacon instead of side of pork and it is just wonderful to be able to open a jar….add some cream and have a hot, delicious meal in just a couple of minutes. I can all of my own soups and so Tattler lids would be a great help to me! Here is the link:

http://extension.oregonstate.edu/lane/sites/default/files/documents/sp50931.pdf
on 01/31/2012 at 3:39 pm | Reply Tammy M.

My grandma taught me to can many years back and I now love to can the fruits of my labor (and my garden). I’ve always wanted to try canning with these lids too. This year I’d like to use my newly purchased pressure canner to can soups and stocks (meat based) but admit to being a bit nervous about doing so. I have several roosters in my freezer that I need to process into soup and stock (the generic recipes) that I’ll do next!
on 01/31/2012 at 3:45 pm | Reply Nancy Schoonover Helton

Wonderful giveaway! Here’s a link for crabapple jelly. Very simple to do. I remember my Mom making it every year! http://allrecipes.com/recipe/mary-wynnes-crabapple-jelly/
on 01/31/2012 at 3:50 pm | Reply Lisa Mcdonald

My late mother-in-law taught me how to can when I first got married over 31 years ago now. I love canning tomato’s plain or with spicey hot peppers I want to learn how to can meat products, I have a great ball canning book I always go to, but I would love to try these lids never heard of them before
on 01/31/2012 at 3:52 pm | Reply Kristina

I so want to try these lids, but just haven’t been able to do it yet. Thank you for the giveaway. It’s really tough to pick a favorite canning recipe, but I will choose chicken soup because everyone in my family LOVES it come winter – especially when we have colds.http://proverbsthirtyonewoman.blogspot.com/2010/10/canning-season-isnt-over-canning.html
on 01/31/2012 at 3:53 pm | Reply mike finley

i would love to try those lids. green tomato pickles is our favorite

2 qt sliced green tomatoes
3 tblsp salt
2 c vinegar
2/3 c dark brown surger
1 c white sugar
3 tblsp mustard seeds
1/2 tsp celery seeds
1 tsp turmeric
3 c sliced onions
2 large sweet red peppers chapped
1 hot red pepper chopped

mix tomatoes an salt let stand 12 hours drain
heat vinegar surgars an spices to a boil, add onions an boil gently 5 min add tomatoes an peppers bring slow to a boil stirring occasionally with a wooden spoon
proccess in hot water bath
1/2 pt 5 min
pt 15 min
qt 20 min
on 01/31/2012 at 3:54 pm | Reply Karen

I’d love these! I most use my canned tomatoes, any type, but love hot pepper jelly to give as gifts-it’s so festive looking!
on 01/31/2012 at 3:55 pm | Reply Yart

This year I would love to try stout beer jelly! I don’t know why but it does sound interesting

http://growitcookitcanit.com/2011/03/17/stout-beer-jelly/
on 01/31/2012 at 3:55 pm | Reply Cori Ellingson

Hello all,
Our favorite recipe this past year was a surprise. We had such a voracious rhubarb plant that we decided to try Gingered Citrus Rhubarb Jam and it became the favorite of our friends and family as well. We even made some up later with Rhubarb that we froze and it was delicious!!

Gingered Citrus Rhubarb Jam
8 cups (2 pounds) rhubarb, cut into 1/2 inch pieces
Grated peel and juice of 2 oranges
Grated peel and juice of 1 lime
6 cups granulated sugar
2 tsp grated fresh ginger root

Place rhubarb in a deep stainless steel saucepan.

Wash oranges and lime; grate peel (zest). Then squeeze juice to measure 3/4 cup, adding water if necessary. Add to saucepan with sugar and ginger root.

Cook 30 to 35 minutes. Yield: 5 x 250 ml jars.
on 01/31/2012 at 3:56 pm | Reply renewd1966Lisa Nelson

would love to try the lids! My favorite is tomatos! I’m still learning more about canning though!! doing more! Its fun and neat to know, you’ve done it yourself! blessings!
on 01/31/2012 at 4:14 pm | Reply Deborah

I’m new to canning and can’t wait to make this with all the surplus citrus I have available here in south Florida! http://www.flouronmyface.com/2012/01/fresh-from-florida-citrus-marmalade.html
on 01/31/2012 at 4:26 pm | Reply Maggie

Since we had over 100 lbs. of end of the season green tomatoes this was one of my favorites last year:
PICKLED GREEN TOMATO RELISH
10 lbs small, hard green tomatoes
1-1/2 lbs red bell peppers
1-1/2 lbs green bell peppers
2 lbs onions
1/2 cup canning or pickling salt
1 qt water
4 cups sugar
1 qt vinegar (5%)
1/3 cup prepared yellow mustard
2 tbsp cornstarch
Yield: 7 to 9 pints
From the USDA Complete Guide to Home Canning
Would also love to try the Tattler lids, and have also been been somewhat iffy about something new. Glad to hear you have had success with them.
on 01/31/2012 at 4:30 pm | Reply sharon pierce

I ‘m going to buy some tattler lids this canning season. The money I save from not buying the throw away lids I could use on more jars.Which in turn I would can my favorite chili beans. My ready for winter meal.
on 01/31/2012 at 4:40 pm | Reply bon

i can alot,i also give alot away. a jar of something that you made with love is one of the best gifts. when someone loses their job or having hard times,theres always stuff in my pantry. i send jars to all of our sons. from chocolate sauce with cherries, to salsas and jam.
this year i cannot wait to make carrot cake jam.
i will also be looking for a pickled cantalope recipe..my father used to buy all kinds of pickled things in ohio when i was a kid.
love your site.
on 01/31/2012 at 4:50 pm | Reply Susan M.

I love a lot of home canned items, but my favorite from this last summer is your Rose Hip Ketchup. My husband and I first tried Rose Hip Ketchup in Alaska this past summer. When I saw your recipe, we headed to the woods in NW Montana in search of wild rose hips. It took two trips to the woods to find enough to make some, but we did it. We love it and are hiding it in the back of the pantry in hopes that it will last us for two years.
http://borninthewrongcentury.com/tag/rose-hip-ketchup/
on 01/31/2012 at 4:54 pm | Reply Patti

What a great entry idea for your giveaway. Last year was my first at canning. I discovered Food in Jars blog. The first recipe I canned was a keeper. The jam was deliciouse and my house smelled wonderful while it was cooking.http://www.foodinjars.com/2011/06/urban-preserving-small-batch-strawberry-vanilla-jam/
on 01/31/2012 at 4:55 pm | Reply Meg

I’d love to try these lids – I am trying to avoid BPA in my canning and the Tattler lids would satisfy that.

I loved this plum vanilla jam – it was my favorite jam from last season. Here’s the link:

http://chezpim.com/bake/reine-claude-gr
on 01/31/2012 at 5:21 pm | Reply Sara Lester

I would love some of these lids! I have developed a plan to replace my canning lids a few dozen/year as well, since I can’t afford to buy enough all at once. As to a favorite recipe, it would be hard to choose just one; we love my great-aunt’s spaghetti sauce recipe, apple butter, salsa, dandelion jelly, jalapeno jelly, green tomato mincemeat. The easiest one to find a recipe for is dandelion jelly- google it, and you’ll find pages of the same recipe on different blogs.
on 01/31/2012 at 5:26 pm | Reply Evelyn Horsley

I just found out about these lids I would absolutely love to try them, I am totally new to canning and preserving but with the economy and my husband retiring now it is becoming a necessary. Thank you for being so generous to share,
on 01/31/2012 at 5:53 pm | Reply Erica C. Barnett

Oh, man. Hard to pick a favorite, so here’s one I’m really looking forward to making this year: http://www.seriouseats.com/recipes/2012/01/pickled-brussels-sprout-halves.html
on 01/31/2012 at 6:14 pm | Reply Deb Berning

I have never really canned tomatoes so this year hope to grow enough to do tomato juice or just canned tomatoes for use in many recipes. I’m unable to work and hubby is a full time student so little income and i want to start collecting tattler lids so i can stop throwing away the metal ones. Would love to win some. Thanks for the giveaway.
on 01/31/2012 at 6:20 pm | Reply anna bryant

I haven’t tried reusuable lids before! Here is one of my newest favorite jam recipes.
http://www.justapinch.com/recipe/sher-bird/sunrise-banana-peach-jam/jam?page=1&p=3
on 01/31/2012 at 6:56 pm | Reply Miss Cindel

I sure would like to give these lids a try :*)
I haven’t canned before, but this year I’d like to try: http://www.pickyourown.org/canning_tomatosauce.htm canning my own tomato sauce … ever since I heard that they’re finding BPA in the metal cans I decided it was important to can my own in glass.

I also REALLY like your idea of everyone posting their recipe or recipe page = what a cool idea to learn a new recipe. Oh, and if you check out the one I posted you’ll see A LOT of white space so you’ll have to scroll way down to get to the recipe.
on 01/31/2012 at 6:58 pm | Reply Kristen

I have been wanting to try the Tattler lids after I read an article not long ago on how they are BPA free and are produced in the US. I would so love to get these.
After spending loads of money on jarred pesto, I have decided that I would like to try and make my own as soon as possible. I found this recipe http://www.myownlabels.com/blog/italian-feast-gift-basket/ This is also a great article on making and giving the perfect Italian Feast themed gift basket.
Thank you!
on 01/31/2012 at 6:59 pm | Reply Elizabeth

I’d like to enter to win. Tomatoes are our biggest canning project. 25% go into batches of salsa and 70% to juice and the last to tomato-lemon marmalade. (Of course I am just estimating.) The juice is so versatile…I make it thicker than juice for drinking but not as thick as sauce. I use it for soup bases for soup like lentil, minestrone, vegetable, and chili, in some curry recipes, and for spaghetti sauce base. The tomato marmalade was the only canning my mother, now 83, ever did during my childhood. My grandmother canned everything and my mother had enough of it and refused to do any more once she left home. Tomatoes were also the only vegetable plant she would allow. Oh, and spiced up makes good enchilada sauce. I will think of others as soon as I sign off!
on 01/31/2012 at 7:04 pm | Reply Amy

There are so many awesome canning recipes out there, and so many I want to try! I think my favorite that I made this past year was the Pear Vanilla Jam from foodinjars (http://www.foodinjars.com/2011/02/pear-vanilla-jam/). I modified the recipe slightly by using lemon juice and peels for pectin instead of the liquid pectin. It’s super easy to make but tastes very fancy!
on 01/31/2012 at 7:08 pm | Reply kathy

I bought some a few months ago and can not bring myself to use them! Mostly because WHAT I was canning would mostly be given as gifts! Not sure how to use them BECAUSE of that! Maybe make a note to go along with the canned gift!
- on 02/01/2012 at 1:15 pm | Reply Nichole
  
  Kathy, I always do a few metal lids in each batch in case I want to give them away. But there’s times when I have to give some Tattlers away, so far everyone has returned them to me. I give them a used metal lid and the ring separate and ask them to carefully pop open the jar, use the metal lid in the fridge and return it all to me when they are done with it.
- on 02/10/2012 at 10:46 am | Reply Elizabeth
  
  I have several boxes of the BALL plastic lids in wide and regular mouth. I use them for storage once the jar in opened in fridge. When I give a jar away I include the lid with my initials on it. I tell them to replace the ring and lid with the plastic cover when they are using the jelly, jam, salsa etc. I would say 99% of the time I get jar, rings and covers back. I sometimes even get extras as my stuff is all labeled…I think they just include everything to me because is easier.
on 01/31/2012 at 7:24 pm | Reply Pamela R

Today I canned 15 quarts and 10 pins of turkey, then 2 quarts and 3 pints of turkey stock. I’ve used 150 flats in the past 2 1/2 weeks, canning 3 turkeys, chili, sweet potatoes, pumpkin, steaks, stew meat, apricots, applesauce, and soup mix. I’ve still got one turkey to go. So, yes I would love to have some Tattler lids!!!
Thanks for your FB page and your blog.
You inspire me!!!
on 01/31/2012 at 7:39 pm | Reply Michelle Egelhoff Alger

Interesting. I’ve never tried their lids. Here’s a link to a recipe I’m dying to try this summer:
http://www.food.com/recipe/hot-pepper-butter-mustard-for-canning-137562
on 01/31/2012 at 8:20 pm | Reply Tammy

I’ve been canning for a few years now and my families all time favorite is elderberry jelly! We even love the trips driving around dirt roads looking for some ripe berries in August or September. This recipe is the closest I could find to mine:

http://simplyrecipes.com/recipes/elderberry_jelly/
on 01/31/2012 at 8:41 pm | Reply Barbara Gagnon

These lids sound so good. I ordered the the large mouth lids and extra rubbers. I can lots of tomatoes,pickles,beans and also freeze plenty. I heard Glen Beck talk about these and went to the web site read all about them now I am waiting to try them out. My family likes salsa ,here is one I am going to try
http://www.recipegoldmine.com/canveg/hotsy-totsy-canned-salsa.html My husband and I love to garden it’s good for the body and soul.
on 01/31/2012 at 9:03 pm | Reply Cathy

Please enter me for a set of the tattler lids. Tomatoes and pickles are my biggest canning projects, although I do lots of other stuff, too. I do speg sauce, salsa and canned diced tomatoes. I just bought a pressure canner this fall and am planning on canning a bunch of bone broth/stocks that are currently taking a bunch of space in my freezer. thanks for your site!
on 01/31/2012 at 9:46 pm | Reply cooking all the thyme

My all time fav canned good? That’s easy, Apple Butter mmm Love it!
Here’s a link to my Apple Butter on my blog…
http://cookingallthethyme.wordpress.com/2011/11/08/apple-butter/
Oh I hope I win, come one random.org, pick me! Thanks for the give-away cousin, how fun..
on 02/01/2012 at 12:49 am | Reply tommiller27

http://rubusraspberry.com/2011/08/24/hollyhocks/

Awesome contest!
I made capers last summer with hollyhocks.
Keep up the good work
on 02/01/2012 at 5:10 am | Reply Lesley Weaver

We have just began to get into canning, and so far most of the things we’ve done have been pretty boring. Just veggies, a no-recipe tomato salsa, and some basic pickeling.
This year I want to give BBQ sauce and other condiments a go for sure, but don’t really have a recipe for them to share other than my fav. I usually make fresh but I’m going to try to can for x-mas gift baskets this year… http://bbq.about.com/od/barbecuesaucerecipes/r/Memphis-Barbecue-Sauce.htm
Also shared your giveaway on my FB page, so hopefully you’ll have some new readers come too )
Lesley
https://www.facebook.com/#!/pages/Two-Squared-Acres-micro-farm/147076935340533
on 02/01/2012 at 7:37 am | Reply Kate @ Snowflake Kitchen

Now that I don’t totally always fail at baking, I think some pie filling has my name on it.
on 02/01/2012 at 8:22 am | Reply shana

My favorite canning recipe is a Strawberry Apple Jam. It was one of the first canning recipes I did, and it got me sucked in. I am completely hooked now, and am even venturing into pressure canning

http://thrumykitchenwindow.blogspot.com/2009/06/strawberry-and-apple-jam.html
on 02/01/2012 at 8:24 am | Reply Carole

I have never used tattler lids, but would love too. I can’t wait to start canning salsas this season.
on 02/01/2012 at 8:26 am | Reply Val

Yay! I’d love some tattlers as I’ve never tried them (yet!). Here’s a nice canning recipe:

Homemade Nutella

http://theeccentriccook.blogspot.com/2011/07/homemade-nutella.html

It’s pretty delish! Enjoy!
on 02/01/2012 at 9:07 am | Reply Noel Napolitan

I’ve been dieing to try out the Tattler lids! I was given a great pizza dough recipe last summer and this is the sauce I want to try making to go with it. http://www.food.com/recipe/homemade-canned-pizza-sauce-58708 Pizza is one of my favorite foods simply because you can do anything with it and when done properly can be a full and complete healthy meal (potentially with no dishes, lol). Thanks for this opportunity!
on 02/01/2012 at 9:55 am | Reply Laura Peeples

thank you for offering these lids. This year I am going to plant zucchini and have a recipe for jelly that uses 6 cups of zucchini for each batch. My plan is to give a handmade Christmas to my family.
on 02/01/2012 at 12:41 pm | Reply margaret christine perkins

We have a few favorites, like hot pepper jelly, sauerkraut, pickled turnips, and the like, but the one most requested is my spiced cherry dessert sauce.

I have been coveting these tattler lids. It would be a great way to start collecting some.

Thank you for hosting the giveaway–
Margaret
on 02/01/2012 at 2:44 pm | Reply Stephanie

Cranberry and Apple Jam. It is the perfect jam for the fall, transitioning into the holiday season… I plan to make 3 times as much as I did last year. The people I gifted them out too asked for more and I didn’t have more to spare! This year I will. SO easy and SOOOO delicious!

The recipe is here, 2nd on the page: http://courageouscanners.blogspot.com/
on 02/01/2012 at 2:53 pm | Reply Kristina

I’m very excited for the chance to win these lids…. Thank you! I love canning and almost anything has a chance to end up in a jar around here
on 02/01/2012 at 3:43 pm | Reply Anisa

Oh – I feel kinda bad entering as I just found your blog through this giveaway – but it looks right up my alley! I’d love to try the Tattlers. My favorite recipe from last year is a Plum Lavender jam: http://www.laundryetc.co.uk/2011/08/04/blaisdon-plum-lavender-jam/
on 02/01/2012 at 4:17 pm | Reply Sarah

Great giveaway!

My favorite recipe is Strawberry Lime Marmalade.
http://www.freshpreserving.com/recipe.aspx?r=55
on 02/02/2012 at 1:50 pm | Reply Duane

My favorite is canning meat.

http://www.canningbasics.com/canning-chicken.html
on 02/02/2012 at 1:56 pm | Reply laura

I am new to canning, but very excited to get into it. I am hoping to try this soon.

http://www.freshpreserving.com/recipe.aspx?r=258
on 02/02/2012 at 1:59 pm | Reply Jaime Strabley Bratton

My latest favorite canning recipe is Emeril’s sweet and spicy pickles!! They are absolutely amazing and my husband has happily declared that he never wants to eat any other kind of pickles ever again! Lol! They go great on burgers and my husband even loves to eat them on salads – or straight out of the jar!

http://www.foodnetwork.com/recipes/emeril-lagasse/emerils-homemade-sweet-and-spicy-pickles-recipe/index.html

Thank you for doing the awesome giveaway!!
on 02/02/2012 at 3:29 pm | Reply Kathy

Thanks so much! I’d love to give these a try. Here’s something I’ve also been eager to try (cranberry marmalade): http://www.foodinjars.com/2010/12/december-can-jam-cranberry-marmalade-with-dried-apricots/
on 02/03/2012 at 6:56 am | Reply Erica

we always make Dilly Beans: http://allrecipes.com/recipe/dilly-beans/detail.aspx
on 02/03/2012 at 3:00 pm | Reply Heather Radke

I just saw these lids and would love to try them. Chokecherry syrup
3 c berry juice
6 1/2 c sugar
1/4 tsp almond extract( optional)
on 02/03/2012 at 6:09 pm | Reply Lea

I keep looking at these and debating buying them. I would love a chance to “try before I buy”. I would try them with either making my own pickles or with this recipe from SB Canning http://www.sbcanning.com/2012/02/second-look-at-pickling-of-garlic.html
on 02/03/2012 at 6:15 pm | Reply Hillbilly mom

I had never even heard of these before this. I have wondered ever since I started canning why in the world they couldn’t make a lid that is reusable. Even though I am a bit weary about these, I will enjoy looking into them and seeing what they have to offer. You know I am a homesteader/prepper and it would be nice not to have to stock pile and stash away so many disposable lids:) I am very interested now. Thank you. I reference this site most to all of the time for canning http://pickyourown.org/allaboutcanning.htm
on 02/03/2012 at 6:20 pm | Reply Laurie Reed

We are going to start canning this year, last year we had an abundance of watermelon at the end of the season and I would really like to make watermelon pickles with them. Here’s one of the recipes that have my mouth watering http://www.mysisterskitchenonline.com/2006/08/15/watermelon-picklesor-is-it-candy/
on 02/03/2012 at 6:29 pm | Reply Myra Fordham

I have never heard of theTatter reusable lids before I saw it on your Face Book. I read everything that you have posted a week or so ago, and really enjoyed. I began canning in 2011 after at least 25 years, my peach trees had a lot of fruit, made peach preserves and crystallized ginger peach marmalade. It was so pretty and good until I will be game for any thing this year. I am on a very limited budget (senior citizen) and times are rough. I would love to try the Tatter reusable lids, and will probably as for them for Mother’s day and birthday! Can’t wait to use them. Again, I really enjoy your FB page!
on 02/03/2012 at 6:31 pm | Reply Meg

Greetings from Gardiner, MT! I really enjoy your blog. I would love to try out reusable lids. I think it would definitely save me $$$ in the long run. My favorite thing to can is wild game meat. Here is a blog post from Lehmens that sums up the steps. http://countrylife.lehmans.com/2010/10/22/canning-venison-another-way-to-preserve-your-wild-game/ I much prefer this method over the methods outlined in the Ball preserving books.
on 02/03/2012 at 6:35 pm | Reply Laurie Reed

Btw, I’m loving all the recipes people are posting, thanks to all of you we’re going to be eating some yummy goodies this planting season.
- on 02/03/2012 at 6:57 pm | Reply Nichole
  
  I’m loving the recipes too
on 02/03/2012 at 7:22 pm | Reply Peggy Peters

I love your site and would love to try the Tattler canning lids. I do so much canning. One of my favorite things to can is green beans. I usually put up about 64 quarts a year along with 35 pints of what we call southern green beans. Here is this simple and easy recipe.

Southern Green Beans
In a pint jar, drop a few freshly snapped green beans in.
Add 1 small red potato.
Add 1/2 slice of smoked bacon,
Add some more freshly snapped Green Beans
and another small Red Potato
Top jar off with as many green beans as you can fit in. Trying to fill every space.
Fill jar with the hottest tap water you have, leaving 1/4′ head space.
Wipe rims of jars dry, lay lids on and screw on caps tightly.
Process in pressure caner (I use American Caner, It is the best and last for ever, no rubber gaskets.) for 90 minutes. Allow to cool completely and check lids to make sure it sealed and remove rings.

I also do these in quarts just doubling the amount of green beans, potatoes and I use a whole slice of bacon cut in half.Very nice flavor.
on 02/03/2012 at 7:53 pm | Reply Sharon D

I have really wanted to try these but I have been afraid since there is no obvious sign “ping” that they sealed. I would like the chance to win them to try. This is the best giveaway ever because not only are you giving a product to someone but we all get these new recipes. Thanks so much. My latest favorite is the red beans & rice from Creative Canning, she has some awesome meals in a jar. Check her site out.
http://creativecanning.blogspot.com/2011/06/test.html
on 02/03/2012 at 7:55 pm | Reply Ashley

Would love to try these! I am still very new to canning, I would like to try Pressure Canning in general, I would prefer to watch someone near me can this way first, before jumping in both feet first!
on 02/03/2012 at 8:27 pm | Reply Beth

Thank you for sharing. I am learning so many new things about canning.
on 02/04/2012 at 9:48 am | Reply Jane

Here’s a link to my tutorial on making peach-melon conserve, a favorite of ours, and all who’ve ever tried it around here! The blog is “Preserving the Harvest’” and the link is: http://chocolat-earthcookie.blogspot.com/search/label/peach-cantaloupe%20conserve.

Enjoy !!
on 02/04/2012 at 5:32 pm | Reply Michelle

I’ve made a lot of jams this past season. I just tried this recipe and loved the result.

http://low-cholesterol.food.com/recipe/honey-lemon-jelly-133550
on 02/04/2012 at 7:36 pm | Reply Debbie Bay

I made enough strawberry Jam and blueberry to feed an army,We live in an area where they grow lots of strawberries,and I have my own blueberry bushes,I even brought back apples from the mountains and made apple pie jam,But my heart is set on green beans and corn,my husband’s mother canned the best green beans,I have ever tasted.When we went to visit in Mo. I couldn’t wait to get in her basement to look at all the can stuff,she has passed now,lived to 93 and canned till she was 90.I am just learning,my granny who raised me was also a big canner,just wished I had asked more questions,or paid more attention.I bought my pressure cooker,and living in Fl. we get a head start on gardening,I already have some stuff started outside and waiting for the last frost.Thanks for this site and the chance to win.God Bless
on 02/04/2012 at 7:58 pm | Reply Jolene L.

I just got some tattlers through the markdown.com deal and they just arrived, waiting for me to try them out. Can’t wait. I’m pretty new to canning and what I’ve canned the most of has been tomato juice, and chicken. We don’t have much freezer space, so any chicken dispatching we did, I’d can them up, after consulting with http://www.simplycanning.com/canning-chicken.html#axzz1lT6u23AG

Something I’d like to try to can soon is meal in a jars, but have yet to find a good recipe.
on 02/04/2012 at 9:24 pm | Reply Marcy

I’d love to win these lids. I’ve heard so much about them. I can a lot, sometimes I reuse the metal lids. Especially at the end of a batch when the last jar won’t end up full and needs to be consumed soon anyway. My favorite recipe is Russian Dill Pickles, http://www.cooks.com/rec/view/0,1736,152161-251207,00.html
on 02/05/2012 at 12:14 am | Reply John Ferguson

This recipe helps me get through the cold Minnesota Winter, by enjoying the fruits of my Summer garden efforts. Spicy dill tomatoes.
Pack qt jars with green tomato (prep the way you like, 1/2, 1/4 or slice)
1 Tbsp chopped garlic
1 sliced hot pepper (your choice)
1 Tbsp dill seed
fresh dill (optional for looks more then flavor)
1 bay leaf
1/2 tsp salt
cover with water
cap and pressure can for 90 minute at 10 pounds (where I live)
on 02/05/2012 at 5:21 am | Reply belinda nelson

I have had my eye on these for a while , would love to try them out with this canning recipe

Pineapple Jam.

By Tammy Reynolds-Rice in Canning · Edit Doc.

3 and 1/2 cups prepared Pineapple 3 cups Sugar 1 box Sure-Jel Fruit Pectin Peel and core the pineapple and put it in the food processor to crush it. Measure sugar and set aside. Mix fruit and pectin in large saucepan and cook over high heat stirring constantly till it comes to a full rolling boil. Add all the sugar at once bringing it back to a full rolling boil and boil for 1 minute. Skim off foam and ladle into hot sterilized jars and wipe the rims clean before you put on the lids, then process for 10 minutes in a boiling water bath.
on 02/05/2012 at 1:19 pm | Reply KimH

Actually I think my most favorite thing I canned this year was turkey, rice, & vegetable soup. I cant eat glutens & almost all commercial soups have flour in them.. ugh.. This way, I can grab a jar to take for my work lunch and Im good to go!
Been wanting to try the Tattler lids ever since I heard about them about 6 months ago..
Heres to happy canning!
on 02/06/2012 at 3:59 pm | Reply Susan

http://cookinginthefloridaheat.blogspot.com/2011/12/putting-up-fresh-vegetables-hot-pickled.html

I am so excited to see all these canning recipes. I may be here for a while
on 02/06/2012 at 10:53 pm | Reply AKmamaOf6

Love, love, love these lids. I splurged on a bunch of them this summer and it created a canning frenzy because I had so much freedom to can what I wanted because I could re-use the jars AND the lids now, so I ended up canning more this year than ever before.

Here’s the link to my canned beans and hummus I made last February.

http://oursillyoldlives.blogspot.com/2011/02/superbowlercanning-day.html
on 02/07/2012 at 10:39 am | Reply Erica Brown

I would love to try these lids, here is what I am totally going to make this year, it sounds so good!
http://www.handjobsforthehome.com/2012/01/herb-vinegar-pickled-red-onions-with-mustard-seed/
on 02/07/2012 at 5:00 pm | Reply Citysister

I made this a few years ago, but didn’t get rose hips last year enough to make a batch
http://citysister-countrysister.blogspot.com/2010/08/jamming.html
on 02/07/2012 at 5:57 pm | Reply Dusti Power

This was my first year canning and my family’s favorite has been peaches in light syrup
on 02/10/2012 at 8:31 am | Reply Ann Gay

I can more and more every year. These would be a great investment! Here’s a site with lots of good canning recipes and information:
http://pickyourown.org/allaboutcanning.htm
on 02/11/2012 at 2:57 pm | Reply Vickie Wyatt

I love canning all sorts of things like tomatoes, jellies, dried beans and apple sauce, but this year I really want to try out some dilly beans:
http://www.foodinjars.com/2009/07/dilly-beans/
on 02/13/2012 at 11:27 am | Reply Charley

I LOVE these lids and can always use more, as a matter of fact I’m switching over to these exclusively so I would love a chance to win some The recipe I’m planning on making this year that has me excited is this one: http://chickensintheroad.com/farm-bell-recipes/hot-pepper-butter-2/ Sounds so good and I always have a ton of hot peppers!
on 02/13/2012 at 11:28 am | Reply Mickie Wordhouse (@Missymickie1)

I can’t keep pickled beets in the cellar. It’s like they grow legs and RUN.

http://simplyrecipes.com/recipes/pickled_beets/
on 02/13/2012 at 11:30 am | Reply Andy

My favorite recipe to can would have to be, black beans and ham. And I like to have it over a bed of rice with a big chunk of buttered corn bread…hobo style
on 02/13/2012 at 11:31 am | Reply Christy Murdock Holmes

I have ventured out and can a wide variety of fruits and veggies along with meats and chili. but My favorite canned Item is probably my simplest We grew yellow french beans this year that maintained a wonderful texture when canned. I can them just like regular green bean.

http://www.cooks.com/rec/view/0,1950,154184-227196,00.html
on 02/13/2012 at 11:36 am | Reply Chris K.

I would love to win these! So many favorite canning recipes, but here are some jam recipes that my family has loved and they made great Christmas presents! http://adventuresofathriftymama.blogspot.com/2011/09/we-be-jammin.html
on 02/13/2012 at 11:39 am | Reply Mariann

I really want to try canning more than just the normal things like vegis and tomatoes and jam. I am dying to try these this year. Or in the next few weeks!! http://www.cooks.com/rec/doc/0,162,132177-249197,00.html
on 02/13/2012 at 11:39 am | Reply Kathie Adams

Love making & having on hand caramelized onions
I slice enough onions to fill the big crock pot. 6 lbs or so. Leave on high for 2 or 3 hours. Add more sliced onions. Turn to low and let cook for 10 or 12 hours.
These need to be pressure canned for 70 minutes or frozen.

Really great on anything savory, a piece of toast, mixed with sour cream as a dip …
on 02/13/2012 at 11:42 am | Reply Lisa

I’m ready to can more than the typical, potatoes, tomatoes, green beans; this year I’m going to attempt bacon.

http://www.backwoodshome.com/articles2/gay127.html
on 02/13/2012 at 11:45 am | Reply Janet K

Love BPA free lids. I teach canning and everyone requests BPA free lids.
My favorite recipes are on Food In Jars or SBCanning they are great resources for any canner.
on 02/13/2012 at 11:45 am | Reply Carla Russell

I would really like to wind this! I can a wide range of things from my fruit and veggie garden. http://allrecipes.com/Recipe/Million-Dollar-Pickles/Detail.aspx
on 02/13/2012 at 11:45 am | Reply annabelle

I LOVE the fact that these are made in the USA! This will be my first year pressure canning, so I’m planning on canning tomatoes all sorts of ways. I make chili, pizzas, lasagne, pasta sauce and salsas from scratch using store bought can tomatoes or fresh. This year, we’ve finally got our garden plot ready and we will be growing several different varieties of tomatoes, as well as other vegetables. I’ve collected recipes from the Ball website, personal blogs, and relatives for not only the tomatoes, but the other vegetables that will be in my garden as well.
on 02/13/2012 at 11:47 am | Reply Hannah Rubenstahl

I really want to try these out! Maybe some day I’ll start my stash like you have…a little each year.

My favorite recipe is a corn salsa one from the Ball Blue Book of Canning (or whatever it’s name is). But I really want to try this: http://www.sbcanning.com/2011/05/home-canning-with-herbs-lavender.html
on 02/13/2012 at 11:47 am | Reply Lisa Keiser

I’ve never canned anything and I’m just starting to look into it. I’ve got six kiddos and I think applesauce would be a hit… now if only I could get apple trees to grow in AZ.

http://www.simplycanning.com/canning-applesauce.html#axzz1mHjXVFPn
on 02/13/2012 at 11:47 am | Reply Elisabeth

I tried my hand at canning this past year. Can’t say that I’ve mastered it yet. LOL This is one that I tried. http://pickyourown.org/pearjamandjelly.htm
on 02/13/2012 at 11:49 am | Reply OurHappyhome

I am all ready to try these lids. I still feel like a newbie since I have only canned pears and peaches so far
on 02/13/2012 at 11:50 am | Reply Judi johnson

Thank you for the chance to win some of these lids!! I have waffled back and forth over trying them, like so many others, it seems! I am still fairly new to canning, but my favorite so far is apple pie filling. Super easy to make a pie to bring to a potluck or along to a friends! This is the recipe I use, with a few moderations…I use Rapadura and omit the food coloring. The recipe for the syrup makes much more than the pie filling uses, so i can the extra syrup, too! It is yummy to pour on ice cream or over sliced peaches.

http://allrecipes.com/recipe/canned-apple-pie-filling/
on 02/13/2012 at 11:51 am | Reply melissa hankison

Have been wanting to try these, never wanted to spend the extra till I knew they worked tho. Here is a great recipe for canning asparagus. Where I live, my daughter and I take rides just to pick it outta the ditches. Here is a link for a good recipe….throw in a cpl jalepenos for some extra spice. http://pickyourown.org/asparagus_canning.php
on 02/13/2012 at 11:52 am | Reply Tiphany Zellers

I would love to get my canning on with:

http://food52.com/recipes/411_sweet_savory_tomato_jam
on 02/13/2012 at 11:53 am | Reply Melanie W

This is my all time fav jam recipe: http://www.foodinjars.com/2011/09/urban-preserving-italian-plum-jam-with-star-anise/ I love just plain canned peaches also!
on 02/13/2012 at 11:54 am | Reply kristabel

I just learned about Tattlers on Saturday at my Master Food Preserver class. I would love to try them! My favorite recipe is for spicy pickled carrots from the link below. They are delicious!

http://www.getrichslowly.org/blog/2011/03/26/recipe-spicy-pickled-carrots/
on 02/13/2012 at 11:55 am | Reply Maggie T

I need to try to make
http://userealbutter.com/2012/02/07/blood-orange-curd-recipe/
on 02/13/2012 at 12:01 pm | Reply Tamara

I really want to can some pickles this year. Just have never gotten around to it. And we purchased a pressure cooker, so are going to try canning beans, meat, and soups. Thanks so much for the giveaway!
on 02/13/2012 at 12:02 pm | Reply Allison

Pear Butter with Pears from our Orchard
on 02/13/2012 at 12:08 pm | Reply Sandra Reedy

I would love to win the Tattler Reusable canning lids, I can a lot of things every year and these look awesome, the first thing I would can I think is strawberry rhubarb jam.
on 02/13/2012 at 12:09 pm | Reply Britni @ Our Eventual Homestead

What a great giveaway! I would like to make some raspberry jam this year, we made strawberry last year.
http://www.epicurious.com/recipes/food/views/Old-Fashioned-Raspberry-Jam-230700
on 02/13/2012 at 12:15 pm | Reply Keli Martin

I’d LOVE to try these! My favorite canned recipe from last year was the Peach BBQ Sauce from Local Kitchen (http://localkitchenblog.com/2009/09/11/peach-cascabel-bbq-sauce/) SO YUMMY!
on 02/13/2012 at 12:16 pm | Reply Mary

I’ve only canned apple pie apples before, so I would love to try more this summer! thanks for the giveaway! http://low-cholesterol.food.com/recipe/apple-pie-in-a-jar-57234
on 02/13/2012 at 12:17 pm | Reply Leslie

Would love to try the lids. I like the “no BPA”. This is a link to a green tomato salsa recipe I found last summer- it is SO good that I am going to pick some tomatoes green throughout the summer to make it. http://www.food.com/recipeprint.do?rid=393491
on 02/13/2012 at 12:23 pm | Reply Katie

This is my all time favorite onion recipe: http://www.sbcanning.com/2010/11/carmelized-onion-this-is-prize-winner.html I put it in veggies, on top of meat and serve it with crackers and cheese. Yum. I’m excited to try Tattler lids, too!
on 02/13/2012 at 12:23 pm | Reply Christine Hansen

Really my favorite is Raspberry Jam:) Here is a recipe I would love to try.
http://www.blackberryjamrecipe.org/white-peach-and-raspberry-jam-recipe/
on 02/13/2012 at 12:28 pm | Reply Amanda Carlson

I made this salsa verde for Christmas presents this year. Really good.

http://puttingupwiththeturnbulls.com/2010/09/28/canning-for-a-new-generation/
on 02/13/2012 at 12:29 pm | Reply shewnanigans

I’l love to try these lids. I love the idea of ditching metal lids for good! This jam from the Food in Jars blog is one of my new favorites-

http://www.foodinjars.com/2010/01/honey-lemon-apple-jam-recipe/
on 02/13/2012 at 12:30 pm | Reply Jill DeLuna

What a great giveaway. My family eats alot of salsa so I really want to try this recipe soon.
http://www.freshpreserving.com/recipe.aspx?r=32
on 02/13/2012 at 12:30 pm | Reply Sarah

I would love to try these! My recipe is for hot red pepper jelly- it is DELICIOUS as an appetizer served over a dollop of cream cheese on a cracker. http://allrecipes.com/recipe/hot-pepper-jelly/
on 02/13/2012 at 12:37 pm | Reply Peggy Frank

Love the Tattler lids – purchased the great deal also Have been canning for more years than I would care to mention – mostly all the traditional stuff. Have been reading blogs and trying new things. Pinto beans into refried beans over the weekend – they were great. http://thebeginningfarmerswife.blogspot.com/2008/06/canning-refriedburrito-beans.html Happy Canning!!
on 02/13/2012 at 12:46 pm | Reply kathy

I love the fact that they are USA made!!
My favorite recipe is from Canning for a New Generation

https://www.facebook.com/pages/Canning-for-a-New-Generation/120630437981957?sk=wall&filter=2

Apricot and Vanilla-Bean Preserves

Makes about five 1/2 pint jars

3 pounds ripe apricots, halved and pitted (no need to peel them)
1/2 cup rose or white wine, or 3 tablespoons fresh lemon juice
I used a white wine from a local winery – Silver Bell Winery
1.5 cups sugar
2 vanilla beans, split lengthwise

Cut the apricots into 1/4 inch slices. Put the apricots, liquid, sugar and vanilla beans in a wide pot. Bring to a simmer, stirring frequently, then continue to cook until the juices are just deep enough to cover the apricots, about 5 minutes. Pour into a colander set over a large bowl and stir the apricots gently to drain off the juice. Return only the juice to the pan and bring to a boil over high heat. Boil, stirring occasionally, until the syrup is reduced by about half, 5 – 10 minutes.

Return the apricots and vanilla beans and any accumulated juice to the pan and bring to a simmer. Simmer, stirring frequently, for about 10 – 15 minutes. Then do a test – dab a bit of the jam onto a chilled plate in the freezer – it should become somewhat firm (it won’t gel so don’t expect it to). Remove from the heat and stir gently for a few seconds to distribute the fruit in the liquid.

It is suggested to add a bit of the vanilla-bean pods into each jar – Put the piece on the side of the jar where people will see it and not freak out when they find it in the middle of their half eaten jar!
on 02/13/2012 at 12:48 pm | Reply Andrea Harper

I’d love to try these lids!!!! Here is the recipe I like:
Satsuma Jelly

Executive Chef Randy Evans of Brennan’s of Houston has a passion for using the freshest ingredients in ways that go beyond his heralded creative Creole-style cuisine. This recipe, which utilizes delicious Satsuma oranges, is case in point. Try it to capture and taste the bright citrus flavor of Satsuma oranges any time of year. (Click here for Chef Evans’ canning tips.)
Yield: 1½ Quarts

3½ cups Satsuma juice
1½ tsp. lemon juice
5 cups granulated sugar
1 pkg Sure-Jell

1. Bring the juice and Sure-Jell up to a boil in a high-sided saucepot, stirring continuously.
2. Boil for 1 minute. The boil should be a hard boil that will not stir down.
3. Add the sugar and bring to a hard rolling boil for 1 minute.
4. Pour into sanitized jelly jars, then place the sanitized lid and ring on the jars. Screw down hand-tight.
5. Process in boiling water canner for 10 minutes.
6. Remove from boiling water place on a towel-lined surface & allow to cool. Once cool let sit overnight. Check for proper seal by depressing on the lid. If lid pops, refrigerate and use ASAP. For those that sealed properly, label & place in a dark, cool place.
7. Follow proper sanitizing techniques that are given in the packaging of the jars.
on 02/13/2012 at 12:48 pm | Reply Julie Mears

I don’t add the peas and I don’t thicken this, because the potatoes and carrots thicken it enough for me.

http://iowasue.blogspot.com/2011/07/home-canned-beef-stew.html
on 02/13/2012 at 12:56 pm | Reply Jessica Rasmussen

Salted caramel pear apple butter…haven’t tried but it sounds amazing!
http://nomnivorous.com/2011/11/10/salted-caramel-pear-apple-butter/
on 02/13/2012 at 1:13 pm | Reply Jennifer

I’m a newbie to canning and never even heard of lids you can reuse! I always thought what a waste when I had to throw them out. Thanks so much for the info!

http://low-cholesterol.fod.com/recipe/hot-pepper-garlic-jelly-95632
on 02/13/2012 at 1:29 pm | Reply pittipanna

I need, need, need to can lots of tomato paste this summer. Oh, and diced tomatoes! So much better then the store bought cans. My favorite thing to can though is Dilly Beans, the recipe from Food In Jars.com. I can’t make enough of these. My kids eat them all!

http://www.foodinjars.com/2009/07/dilly-beans/
on 02/13/2012 at 1:34 pm | Reply dmwinge

I have some kiwi and some strawberries and am planning on trying either of these recipes from Cindy at SB Canning (wonderful and very helpful lady, too)

http://www.sbcanning.com/2011/05/kiwis-and-strawberries-night-of.html
on 02/13/2012 at 1:38 pm | Reply Jean

Love homemade red gravy! I would love to can that this year. Although I make my own, I know to can it, I have to follow the tested recipe. I’ll do a small batch to see if my taste buds agree with the tested one. http://nchfp.uga.edu/how/can_03/spaghetti_sauce.html
on 02/13/2012 at 1:45 pm | Reply Beth C.

Would love to give them a try when I am making some more rose petal jelly!
on 02/13/2012 at 1:58 pm | Reply Andrea Duke

Would love trying these this summer! Thanks for the chance

I love canning pickled beets.
on 02/13/2012 at 2:10 pm | Reply Christine Capece

I would love to try those lids! I’d also like to make this recipe this year with my peaches from my peach tree.
http://allrecipes.com/recipe/nanas-southern-pickled-peaches/detail.aspx

Thanks for offering this giveaway!!
on 02/13/2012 at 2:26 pm | Reply Angel Reedy

I would love to win the reusable canning lids.
First I would can apple butter, then I would can some meat.
on 02/13/2012 at 2:32 pm | Reply sandy young

Thank you for this chance to win some Tattler Canning Lids. I keep seeing the post of others as well as you using them, and would love to know someone close by that has them or uses them to help me with my fear of the unknown. My favorite canning recipe is Hot Chow Chow. A lady at our church brought it to a chili dinner we had and I loved it so much that I begged for the recipe.
Hot Chow Chow
5 green bell peppers
5 red bell peppers
2 lg. green tomatoes – I use like 6
2 lg. onions
1/2 sm. cabbage head
1/4 c. pickling salt
3 c. sugar
2 c. white vinegar
1 c. water
1 Tblsp. mustard seed
3/4 tsp. tumeris
6 jalapeno-add to your taste.
Chop 1st 5 ingreds. Stir together chopped veggies & salt in large Dutch oven. Cover and chill 8 hrs. Rinse & drain, return mixture to Dutch oven. Stir in sugar and remaining ingreds. Bring to a boil, reduce heat and simmer 3 mins. Pack hot mixture into hot-sterile jars filling to 1/2 ” from top. Cover at once with lids and screw on bands. Process in boiling water bath 15 mins. Yield 5 1/2 pts.
on 02/13/2012 at 2:52 pm | Reply Tiffany Moncada

I would LOVE reusable lids!!! This is a recipe for CARAMEL APPLE JAM – it is even better than it sounds! So delish!!! Thanks for your generosity – nice to see
http://www.sbcanning.com/2011/03/apples-and-oranges-caramel-apple-and.html
on 02/13/2012 at 3:52 pm | Reply Adia Harvey

I’ve seen these lids before, but I was too chicken to try something new. But now’s my chance.
I just tried this receipe for orange jelly this weekend. I’m hoping to use it in the future for making sauces and stuff for pork or poultry, Here’s the link:
http://www.foodinjars.com/2010/03/orange-jelly-recipe/
on 02/13/2012 at 4:02 pm | Reply Katie

My favorite jam this year was the Honey Lemon Apple Jam found here…. http://www.foodinjars.com/2010/01/honey-lemon-apple-jam-recipe/ It makes the most divine PB & J’s!
on 02/13/2012 at 4:47 pm | Reply Cindy Erickson

Would luv to can my pepper relish with Tatter lids;
12 green peppers chopped,12 red peppers chopped, 12 onions chopped, 12 hot peppers or to taste chopped, 2 cups sugar, 4 cups cider vinegar, 2 tsp salt.

Chop all vegetables fine. Cover with boiling water and let sit for 5 minutes, drain and add remaining ingredients. Simmer 15 minutes. Put into hot, sterile canning jars and process in water bath for 15 minutes.
on 02/13/2012 at 4:55 pm | Reply Natalie Ballor Zaluski

I’ve been reallly wanting to try the Tattler Canning Lids. We have a large family and it seems so much more economical to reuse the lids than throw them away all the time. I have been doing a lot of canning the last few years and plan on doing even more this year. One recipe I want to try is this strawberry key lime jam. Sounds delicious! Thank you so much for offering this giveaway.
http://creatingnirvanatoday.blogspot.com/2011/06/strawberry-key-lime-jam.html
on 02/13/2012 at 5:35 pm | Reply Chris G.

Excited to try the Tattler lids. Hope I win. Thanks. I like the recipe for Cinnamon Blueberry Jam found here: http://www.tasteofhome.com/Recipes/Cinnamon-Blueberry-Jam
on 02/13/2012 at 7:13 pm | Reply Kerrie Hruska

I would LOVE to try these out! I’ve been curious about the Tattler lids for a while now.

My favorite recipe is a Strawberry Champagne Jam:

3 cups strawberries
2 cups Blush Champagne
1/2 cup Lemon Juice
1 package No Sugar Pectin
2 cups sugar or Splenda (or a mix of both)

Crush strawberries in a pot and mix in champagne, lemon juice, and pectin with 1/4 cup of the sugar (mixed together). Bring to a boil and then mix in the rest of the sugar. Bring to a hard boil for 1 minute and then ladle into clean jars. Process for 10 minutes. The jam is bright red and sweet with the fizziness of the champagne. HEAVEN!
on 02/13/2012 at 9:33 pm | Reply Vicky Hackett

I just started canning last year. I made peaches, pears, apple pie filling and spaghetti sauce. This year I want to try too many recipes to list!! Last years favorite recipe was the apple pie filling recipe that I changed to make it sugar free for the diabetics in my family! Would LOVE to try these lids.

apples peeled, cored, sliced
1-64 oz unsweetened apple juice
1c honey
2 tsp cinnamon
2 tsp ground cloves
1 1/2c. tapioca
on 02/13/2012 at 10:25 pm | Reply La Michelle

Decadent Mixed Citrus Marmalade, Cheaper than Store-Bought
This recipe makes a little over 6 jelly jars of marmalade:

INGREDIENTS (6 pounds of citrus)

3 pink grapefruit
2 lemons
3 limes
5 oranges,
1 bottle of Reisling or other sweet white wine
6 cups of sugar
1 tsp grated nutmeg (fresh is best)
1 tsp ground cinnamon
INSTRUCTIONS

Assemble the following tools:

A “Y-style” peeler. This is pretty key as many zesters and other peelers will not make you happy while zesting 6 pounds of fruit. (I avoid recommending products, but OXO or Khun Rikon make good all-around peelers that have a place in the kitchen for any peeling needs.) I can tell you this because I used a paring knife to zest, and I’m pretty sure I could have saved TONS of time had I purchased a quality peeler like a friend suggested.
Two large bowls, one for your fruit and another for your fruit peels and membranes after you zest the fruit.
A heavy-bottomed dutch oven or similar large-sized pot, in which to boil your marmalade.
A thermometer, candy or instant-read.
First, wash the fruit well with soap and a scrub brush. You want the rind very clean, and you never know who has pawed what onto the fruit before you popped it into your grocery cart.

Next, cut the zest off of all of your fruit, first making sure to remove any blemishes you see. Be careful not to include any of the white pith. (Did I include some? Yep. I ain’t perfect….) I used a paring knife to do this, but before I make my next batch I’ll definitely be purchasing a Y-style vegetable peeler.

A growing pile of citrus zest is a beautiful thing.
After all the zest is removed (which will take you a good hour using a paring knife on 6 pounds of citrus), chop it with a large knife. How fine you chop it depends upon how large you want your chunks of zest to be in your marmalade. My advice is to leave it larger than you think you want it; it will reduce in size as it is cooked.

Place all the zest in your pot, add water until just covered, and simmer for about 30 minutes or until the zest is tender. Don’t top the water off. After the 30 minutes are up turn the heat off and let it sit.

Now it’s time to remove all of the fruit from the peel and the membrane (reserve a cup or two of the peel). Be prepared for raisin fingers on this one–it took me an hour and a half to de-membrane 6 pounds of citrus. For the lemons and limes, it’s easier to cut the peel and membrane away than it is to use your fingers. With the grapefruit and oranges, however, using the fingers is easier. Place all of your fruit in one bowl, and the peels and membranes in another.

When you are done separating all of the fruit, add all of the fruit to your pot to join the zest. Add the bottle of white wine, two cups of water, your nutmeg and cinnamon, and 6 cups of sugar. Stir, and set heat to medium so it can boil away without burning.

Take the reserved skins and put them into a jelly bag or some muslin. The skins have some pectin in them and will help your marmalade to set. Add the bundle to your pot. How many skins you use depends upon how much room you have in your pot!

Remove the bag of skins after about an hour and start checking your temperature. You want your marmalade to reach the gel-set stage, the exact temperature depends upon your elevation:

Sea Level: 220 F
1,000 ft: 218 F
2,000 ft: 216 F
3,000 ft: 214 F
4,000 ft: 212 F
5,000 ft: 211 F
6,000 ft: 209 F
7,000 ft: 207 F
8,000 ft: 205 F

Superior, decadent marmalade at half the cost of store-bought.
Once your jam reaches the gel-set stage for your elevation, keep it boiling for two or three minutes just to set it well. Then turn off the heat and stir the marmalade to make sure the zest is well distributed. Also take some time to admire how shiny and beautiful your marmalade is!

Funnel your marmalade into cleaned jars. At this point you can give them a nice water bath to seal the jars, following standard protocols for that process (we’ll write a future post on canning jams, jellies, and marmalade). However, this marmalade is present-worthy. I ended up giving most of my jars away, and kept one for myself. It lasted maybe a week before I had eaten it all, and my friends and family reported the same quick demise of this delicious treat.
on 02/14/2012 at 12:29 am | Reply Pam Kimsey

I am so happy that you have shared about the bpa in canning lids. I just never thought about it before and now I have to change my ways. This is a link to my favorite recipe for canning. I have to do it every year and send them to N.Y. for my dad. http://thymesquaregarden.blogspot.com/2010/09/hot-pepper-relish.html
on 02/14/2012 at 3:10 am | Reply bevykona

i would love to have these lids. i have used the wide mouth before and you are right, they are amazing! my favourite thing to can lately is strawberry vanilla bean jam. i gave it as gifts and people are begging for more. i just hate losing my reusable lids when i give it as gifts! lol

http://pinterest.com/pin/64105994665721838/
on 02/14/2012 at 5:19 am | Reply cathy bartley

Strawberry Freezer Jam By: JORDAN76
“This strawberry freezer jelly is quick, easy and delicious on toast, ice cream or even in milkshakes! Keep jars of this in the freezer and take them out when you are ready to use them. Once thawed, they will last approximately 1 month in the refrigerator. If it lasts that long!” Rate/Review | Read Reviews (80)

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Customize Recipe Kitchen-friendly View Prep Time:
10 MinCook Time:
5 MinReady In:
25 Min
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Original Recipe Yield 5 pints
Ingredients
2 cups crushed fresh strawberries
4 cups sugar
1 (1.75 ounce) package dry pectin
3/4 cup water
Directions
1.Mix crushed strawberries with sugar, and let stand for 10 minutes. Meanwhile, stir the pectin into the water in a small saucepan. Bring to a boil over medium-high heat, and boil for 1 minute. Stir the boiling water into the strawberries. Allow to stand for 3 minutes before pouring into jars or other storage containers.
2.Place tops on the containers, and leave for 24 hours. Place into freezer, and store frozen until ready to use.
on 02/14/2012 at 8:13 am | Reply Ginger Zucchino

Ginger Zucchino – Let me say I do not think you were born in the wrong century! This is the perfect century for you to be here and we need you here and more people like you! I love to can and preserve. I have done this celebration of fresh food all my life thanks to a great grandmother and grandmothers taking the time to give a little girl such a great long lasting gift of love for life. I teach canning and preservation as well as organic gardening workshops and I would love to try the reusable Tattler lids and share this knowledge with others!

Here is a link to my blog and one of my favorite jams:
Peach Prosecco Jam – http://thegardenerskitchen-nc.com/blog/

I love this jam especially thru the winter as it reminds me of the rich bounty of the summer and peaches and prosecco have the lightness of spring in taste!

Thank you for all you do and will do to make knowledge and good food available to everyone! Happy Valentine’s Day! Spread the jam and the LOVE!
on 02/14/2012 at 2:02 pm | Reply Paula

My favorite recipe is plain old Wild Grape Jelly made with wild grapes that I forage for myself. I would like to try these lids, and haven’t had the courage to try them myself, so it would be great if I were to win them. Thanks for offering them up.
on 02/14/2012 at 4:00 pm | Reply Sandra Reedy

The first thing of many that I would can would be strawberry rhubarb jam, then canned tomatoes, these lids look so awesome, am going to switch to these, would love to win some of them,
on 02/14/2012 at 5:22 pm | Reply lisa

i was from the city did not know how to can we always went to the store to pick it up then i meat my husband we moveed out to the countrey his mom showed me just about everything in the kitcen she had a garden we canned everything she took the time to show me i am so thankful for hat
on 02/14/2012 at 7:57 pm | Reply Alex

http://www.pickyourown.org/pepper_jelly.htm
on 02/14/2012 at 8:07 pm | Reply Diana

I made this homemade cranberry sauce for Thanksgiving, and it was fantastic! A new favorite of mine, for sure! I made mine in wide-mouth pint jars, so I didn’t actually do the “can mold” part. And I this isn’t really a canning recipe, though this should be high-acid enough to water bath safely. Then you might have to refrigerate it to get it to re-solidify totally, as mine “melted” a bit when it was served. Perhaps some apple juice for pectin would help that… Okay, enough rambling. Here’s the recipe:
http://www.foodinjars.com/2011/11/home-canned-cranberry-sauce-made-in-a-tin-can-mold/
on 02/14/2012 at 9:17 pm | Reply bevykona

love these lids! i have used them before and hate to give away my gifts with my gorgeous, reuseable lids on them!

my fave thing to give away is strawberry vanilla bean jam. here is the recipe:

http://www.foodinjars.com/2011/06/urban-preserving-small-batch-strawberry-vanilla-jam/

hope i win! ty for the opportunity.

bevy
on 02/14/2012 at 9:28 pm | Reply Celeste

I just started canning last summer. Our bean plants went wild so we made a ton of these…6 months later, they are already all gone! Tattler lids are on my list for this year, I’ll tell you what!

Here is the recipe for the yummiest dilly beans ever!

http://allrecipes.com/recipe/pickled-green-beans/
on 02/14/2012 at 9:29 pm | Reply Amanda

I’m fairly new to canning, but I’m hooked and can’t wait to do more!! I’ve been wanting to try the Tattler lids as I’m really concerned about BPA in our food products. One of our favourite things to can is pie filling, just in case we have unexpected guests pop in I can pop in a pie! I love strawberry rhubarb pie, so it’s next on my list to can. I’m going to try this recipe: http://canningwithkids.com/blog/2010/05/canned-strawberry-rhubarb-pie-filling.html

Thanks for the great giveaway!!!
on 02/14/2012 at 9:35 pm | Reply Kat

I totally want to try this recipe:

Small Batch Cowboy Candy
(pickled jalapenos)
pickled jalapenos cowboy candy
1 lb fresh jalapenos
2/3 cup cider vinegar
2 cups sugar
2 tablespoons mustard seed
1/4 teaspoon tumeric
1/4 teaspoon celery seed
1 tablespoon garlic powder
1/4 teaspoon cayenne pepper

Slice jalapenos. Mix cider vinegar, sugar, tumeric, celery seed, garlic, and cayenne to boil. Reduce for 5 minutes to a simmer. Add jalapenos at the simmer for 5 minutes more. Load sterilized jars with jalapenos first and add liquid filling the jars leaving a 1/4 headspace. Process in a water bath for 15 minutes. Makes 2 pints
on 02/14/2012 at 9:37 pm | Reply Jen Stegmann

I would love to try these lids! I can as many berries as I can pick up here in the Denali region. Blueberry syrup in the middle of winter is a great treat!

And, as far as recipes go, I live in rural Alaska, where I can’t get some of the produce available elsewhere in the U.S., so many recipes aren’t feasible for me right now. But I would love to work our low-bush cranberries (known as Lingonberries in other parts of the world) into a good ketchup recipe, or some other related sauce for meats.

I’d also like to try this mustard recipe (although I might have to alter it for canning):

http://www.latimes.com/features/food/la-fo-mustardrec5-20111124,0,2251236.story

Jen
on 02/14/2012 at 9:42 pm | Reply Tiffany

I would love to try to can some kind of fruit jam of some sort grown from fruits from our garden here in Baltimore City. Or maybe trying to pickle something other than cucumbers. Maybe pickled cantaloupe or pickled watermelon rind.
http://nchfp.uga.edu/how/can_06/no-sugar_add_cantaloupe.html –[minus the recommended splenda of course.]
http://nchfp.uga.edu/how/can_06/watermelon_rind.html
on 02/14/2012 at 9:46 pm | Reply Debbie Lynn

I would love to try these! I can a lot of stuff, from veggies to Pie Filling!! Love it all…
on 02/14/2012 at 10:34 pm | Reply Cheryl Hughey

We can many items, growing most of them ourselves. This past summer I tried pie fillings with good results and my own ‘V-8′ juice, which we love!

Home Made V-8 ( more like V-6)

V8
Serves/Makes:7 quarts

20 lbs (9.1 kg). tomatoes
1 cup (225 ml) diced carrot
3/4 cup (175 ml) chopped celery
3/4 cup (175 ml) chopped green pepper
1/2 cup (125 ml) chopped onion
1/4 cup (60 ml) chopped fresh parsley
2 to 3 minced garlic cloves
1 chopped hot pepper (optional)
1 tbsp (15 ml) salt
lemon juice

Wash, core and quarter tomatoes.
Add vegetables and simmer 20 minutes.
Put through food mill.
Add salt if desired.
Add 2 tbsp (30 ml) lemon juice to each quart.
Bring juice to a boil.
Pour into hot jars, leaving 1/4 inch head space.
Put on caps and process in hot water bath for 45 minutes.

This is really yummy!
on 02/14/2012 at 10:50 pm | Reply Helen

I don’t know how to do links, but one of my favorite canning recipes is roasted red pepper sauce. It has become a family favorite.
Canning is the best gift my mom and grandma taught me.
I would love some tattler canning lids. So exciting
on 02/15/2012 at 6:21 am | Reply Nostalgic Granny

My favorite is a type of homemade Tabasco sauce.
Penny’s Piping Hot Pepper Sauce
http://backtobasicliving.com/blog/in-the-kitchen-and-in-the-yard/
on 02/15/2012 at 6:48 am | Reply Susan

The most requested canning recipe I have is Habanero Gold. I originally got the recipe from the Ball website. This is a step by step recipe by one of my favorite bloggers….
http://canninggranny.blogspot.com/2011/10/habanero-gold.html
on 02/15/2012 at 7:36 am | Reply Cat Carmichael

http://pickyourown.org/blackberryjam.htm

I picked that recipe not because it’s my favorite, but because it’s the first jam I made properly and was bale to can successfully. I love that website, too. It’s a listing of all the pick your own farms in the nation, the ones who sign up, and that includes pumpkins and Christmas trees at the right times of the year. *And* they have so many useful recipes for once you get home with your fresh picked goodies.
on 02/16/2012 at 5:21 am | Reply Trish

Would love to try something reusable!

My all time favorite is pickled green beans. http://allrecipes.com/recipe/pickled-green-beans/ I add a tsp of red pepper flakes to each pint…so yummy!
on 02/16/2012 at 1:39 pm | Reply Jamie

I make a wonderful strawberry jam – just strawberries, sugar & pectin. I would LOVE to try these lids.
on 02/16/2012 at 4:39 pm | Reply debbie

i found a relish aon this site that we love. it has mustard/cabbage,carrots, etc. it’s great on hotdogs
http://www.pigtalesandquilts.com/
on 04/21/2012 at 1:58 pm | Reply Luann Sparks

I have found a new recipe that I would like to try canning this year – http://southernfood.about.com/od/dessertsaucerecipes/r/bl81127a.htm
Sounds so Yummy
on 04/21/2012 at 3:45 pm | Reply Suz B

I love strawberry blood orange marmalade. http://www.eatthelove.com/2011/05/blood-orange-strawberry-marmalade/